Westin Tampa Watersode
Last inspected: Oct 16, 2025
86
Score
The Westin Tampa Watersode, located at 725 S Harbour Island Blvd, Tampa, FL, underwent a low-risk inspection on October 16, 2025, with a score of 86. This inspection noted one critical violation concerning time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrective actions were taken during the inspection, and the facility has a historical pattern of mostly low-risk inspections.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 16, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler top station across from oven Cold holding: cook ham 46F blue cheese 46F cook sausage 46F cheese American 45F chef moved all items to walk in freezer. All food tested to 43F Cold holding: Cuban sandwich ham 45F **Corrective Action Taken**
03A-02-5
86
Apr 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher in the bar not pumping out chlorine sanitizer discussed with employee to use the dish machine in the kitchen. - From follow-up inspection 2025-04-02: Tested at 0 ppm chlorine. Dish machine repair worker was unable to fix the machine hotel is waiting on another company to fix the machine operator unable to determine when the maintenance will be fixed hotel is using the wash rinse and sanitizer method.restaurant is not using the machine currently will check next routine.**Time Extended** **Time Extended**
22-41-4
86
Mar 21, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher in the bar not pumping out chlorine sanitizer discussed with employee to use the dish machine in the kitchen.
22-41-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees no food manager present
53A-05-6
78
Nov 5, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Basic - Floor area(s) covered with standing water. Standing water on floor next to ice machine.
36-22-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain by dishwasher has standing water.
29-19-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked and and held longer the 24 hours has no date markings inside refrigerator on cooks line. Chef added proper date markings to chicken. **Corrected On-Site**
02C-02-5
82
Apr 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Dec 5, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets inside refrigerator on cooks line are torn. - From follow-up inspection 2023-12-05: **Time Extended**
14-11-5
95
May 4, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
43
Oct 7, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
41
Violations — Oct 16, 2025 Inspection
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler top station across from oven Cold holding: cook ham 46F blue cheese 46F cook sausage 46F cheese American 45F chef moved all items to walk in freezer. All food tested to 43F Cold holding: Cuban sandwich ham 45F **Corrective Action Taken**
03A-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants